Recipes Main Courses Poultry and Game Apricot-Sriracha Drumsticks with Green Onions

Apricot-Sriracha Drumsticks with Green Onions

Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 4 to 6

The glaze for these crowd-pleasing drumsticks uses a combination of sweet, spicy, sour and salty ingredients for a taste the whole family will love. Grilled green onions add a pretty pop of color to your presentation, and the onion flavor is mellowed by the grill. Serve this dish with white or brown rice for a quick weeknight meal.


  • 1 cup (10 oz./315 g) apricot jam
  • 2 Tbs. sriracha, plus more to taste
  • 2 Tbs. rice vinegar
  • 1 Tbs. low-sodium soy sauce
  • 1 Tbs. Asian fish sauce
  • 1 bunch green onions, trimmed
  • 8 chicken drumsticks, about 1 1⁄2 lb. (750 g) total
  • 2 Tbs. olive oil
  • Kosher salt and freshly ground pepper


Prepare a medium-hot fire in a grill. Brush the grill rack clean and coat with cooking spray.

In a small bowl, stir together the jam, sriracha, rice vinegar, soy sauce and fish sauce. Slice one of the green onions and stir it into the sauce. Set aside at room temperature.

On a baking sheet, drizzle the drumsticks with 1 Tbs. of the olive oil, season well with salt and pepper and toss to coat.

Arrange the drumsticks on the grill and grill, turning every 6 to 8 minutes, until the chicken is golden on all sides and an instant-read thermometer inserted into the meatiest part of a leg away from the bone registers 165°F (74°C), about 30 minutes. During the last 10 minutes, brush the chicken generously with the jam sauce. Repeat several times, using all of the sauce. Transfer the drumsticks to a serving platter.

In a bowl, toss the whole green onions with the remaining 1 Tbs. olive oil and season with salt and pepper. Arrange the onions on the grill and cook until nicely grill-marked on the first side, about 2 minutes. Turn the onions and cook for 1 minute longer. Transfer to the platter with the chicken and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)